Slow Cooker Moroccan Spiced Stew with Fruit and Nut Couscous Pilaf #CampbellSauces
People assume that since I’m a food writer / photographer / blogger, I probably spend hours each day prepping that night’s dinner. Sometimes, that’s true. But rarely. The truth is, cooking is only a small part of my job! Some nights, Jeff and I end up re-heating something I’ve made earlier in the day.
But other nights, 6:30 will roll around, and I don’t know WHAT the heck we’ll do for dinner. I always think to myself “Hmmm…if I would have put something in the slow cooker this morning, we could be eating that right now!” Truth is, I love my slow cooker, but I don’t use it as much as I should.
Slow Cooker Moroccan Spiced Stew with Fruit and Nut Couscous Pilaf
Yield: 6 servings
- 2 to 3 pounds chicken breasts or thighs*
- 1 packet Campbell's Moroccan Spiced Stew Slow Cooker Sauce
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, minced
- 1/3 cup slivered almonds
- 4 dried apricots, thinly sliced
- 3 tablespoons raisins
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1-2/3 cups chicken or vegetable broth
- 1 cup couscous
- 1/3 cup pimento-stuffed sliced green olives
- 3 tablespoons roughly chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Place chicken and sauce in slow cooker and cook according to package instructions (3-4 hours on high or 6-7 hours on low).
- About 10 minutes before end of cooking time, prepare pilaf: heat oil in medium saucepan over medium heat. Add garlic and almonds; cook 1 minute, stirring constantly.
- Stir in apricots, raisins, black pepper and red pepper flakes. Cook 1 minute, stirring constantly. Add chicken broth, heat to boiling.
- Stir in couscous and olives; return to boiling. Cover with lid and remove from heat; let stand 5 minutes. Fluff with fork, then stir in parsley and lemon juice. Serve couscous with chicken immediately.
*You can use either boneless/skinless chicken, or bone-in/skin-on. If you go the bone-in route, just be prepared to skim the extra fat off the surface of the sauce at the end of the cooking time.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.